Quality Assurance Technician

The user wants me to convert this job posting into clean semantic HTML. Let me analyze the content and structure it according to the rules. First, I need to identify the sections: 1. Job Summary - this is a prose paragraph 2. Essential Functions - this is a long list of duties 3. Non-Essential Functions - another list 4. Job Specifications - this contains multiple subsections: - Education & Experience - Bona Fide Occupational Qualifications (BFQs) - Essential Skills & Traits (with subcategories: Technical Competencies, Management Competencies, Essential Traits) - Other Qualifications (Computer Literacy, Physical Effort/Requirements, Work Environment) 5. There's also boilerplate at the end about job description nature, accommodation, EEO - these should be removed per instructions. Rules: - Use

for section headings - Use

• for lists - Use

  for prose - Don't repeat job title as heading - Don't put Job ID/requisition numbers as headings - Preserve ALL substantive information - Remove boilerplate (cookie/navigation/legal/EEO/equal-opportunity/scam-warning, duplicated lines, application instructions) - Include section ONLY when posting has real specific content - Never emit heading followed by filler/placeholder text - Never create Pay/Schedule/Benefits sections unless stated - Output ONLY HTML fragment, no html/body, no markdown code fences Let me structure this:

  Job Summary

  Assist the Quality Assurance team members in implementing, supporting & monitoring quality control plans and process control procedures, company standards, ensuring achievement of quality specifications for packaging, raw ingredients, and finished products & food safety of manufactured products.

  Essential Functions

  • Administer simple measurements using simple testing/measuring equipment: weighing scale, caliper, thermometer, pH meter, refractometer; and gather information on the effectiveness of processes or procedures
  • Check Certificates Of Analysis (COAs) if it conforms to specifications
  • Perform Microbiological & Physico-chemical analysis as assigned
  • Apply basic sensory evaluation methods & identify the tools, procedures, and principles underlying sensory evaluation
  • Interpret results of sensory evaluation using descriptive & inferential statistics
  • Coordinate preparation of core products for consumer & expanded tests
  • Perform regular calibration & maintenance of less sensitive laboratory equipment, & general good laboratory procedures
  • Perform routine maintenance & regular calibration of less sensitive equipment
  • Understand basic food processing & preservation technology associated with a particular food area
  • Identify the standard equipment in food processing & preservation of a particular food area
  • Conduct simple audit using prescribed tools, standards, and processes using basic knowledge of Good Manufacturing Program (GMP) standards
  • Perform product comparative evaluation to align quality of commissary finished products
  • Monitor and segregate returns / rejects based on form & actual and facilitates possible disposal
  • Apply the concepts & philosophies of quality management and Good Manufacturing Program (GMP) standards on Quality Assurance accountabilities
  • Assist in the collation of data needed for compliance reporting & ensure compliance to relevant government/quality systems standards
  • Participate in ensuring applicable regulatory, customer & company requirements are met
  • Perform daily Quality Assurance walk-throughs; verify & monitor current Good Manufacturing Practices (GMPs) and food safety protocols are always followed in the facility; set example by practicing correct GMP procedures
  • Monitor & verify that Critical Control Points (CCPs) and preventive controls (allergen controls, supplier controls, process controls, and sanitation controls) are in place & effectively implemented
  • Collect, analyze, and release raw ingredient, work-in-process, finished product, and retention samples as required, as well as document information derived from analysis
  • Carry out chemical testing & physical specification compliance testing for applicable raw ingredient, work-in-process, finished product, and retention samples; testing includes pH, brix, salinity, sensory, visual, weight, dimension, temperature checks
  • Review Certificates Of Analysis (COAs) and Certificate of Compliance or Certificate of Conformity (COC) and use these as reference for recording & submission of raw ingredient, work-in-process, finished product, water, air, employee hand swabs & environmental samples to accredited labs for analysis
  • Follow strictly the compliance to food safety program, quality standards, and legality of products manufactured in the facility
  • Initiate & complete the hold process for non-conforming product, raw materials, and other materials as required; follow up and complete disposition when determined
  • Assist in investigating non-conformances & complaints through root cause analysis & feedback management
  • Monitor corrective & preventive actions are effectively implemented to prevent occurrence & recurrence of deviations
  • Perform sanitation efficacy monitoring & allergen testing in the facility, such as swabbing & visual inspections
  • Perform pre-operational inspections (monitoring for food safety & quality)
  • Responsible for the calibration of the metal detection system & ensure equipment is in top performance
  • Establish quality assurance related SDS library
  • Inspect pest control devices & report findings to the QA team
  • Keep records of all facility analytical results; ensure the good documentation practices are followed; immediately report results discovered to be out of specification to the Quality Assurance Supervisor and/ or the Quality Assurance Manager; provide documented reports (including tracking & reporting data trends) of analytical results to the QA team
  • Monitor the availability of the needed QA laboratory supplies
  • Assist with regulatory & independent inspections & audits

  Non-Essential Functions

  • Prepare periodic status/management reports related to the Quality Assurance & other reports that maybe required by QA Manager
  • Maybe assigned as project manager or team lead of new & existing programs/projects related to quality assurance
  • Seek to build/enhance professional competence, knowledge & skills necessary for the satisfactory performance of all assigned responsibilities
  • Perform other job/task or quality assurance expertise related assignments as assigned by immediate supervisor in order to develop one's self and/or share one's expertise resulting to support work efficiencies & productivity
  • Perform administrative duties during Quality Program implementation & monitoring and other duties as necessary (i.e. making copies, printing, filing, etc.)

  Education & Experience

  • At least High School graduate, Associate degree or higher education, preferred in Chemistry, Chemical Engineering, Food Science, Food technology, Microbiology, Food Microbiology, or any related discipline or equivalent combination of education & experience in food sciences from which comparable knowledge, skills & abilities have been achieved
  • Minimum of 1 year food industry manufacturing or quality assurance technician job experience, with solid knowledge, application & use of the Quality Assurance technical terms, equipment & laboratory tools, preferred

  Bona Fide Occupational Qualifications (BFQs)

  • Food Quality Assurance related training, licensing or certifications from organizations and/or the academe or any equivalent combination of education & experience from which comparable knowledge, skills & abilities have been achieved, preferred
  • Expressed interest & demonstrated skills in food quality assurance is a must
  • Professional certifications preferred (at least any of these): Good Manufacturing Practices (GMP) certification; Hazard Analysis & Critical Control Points (HACCP) certification; Good Housekeeping Practices (5S) certification; Certified Food Protection Managers (CFPMs) or Serv Safe Allergens; Hazardous Materials (Hazmat) Training/ Certification; Six Sigma; Occupational Safety & Health Administration (OSHA); Safe Quality Food (SQF) Certification; Total Quality Management; ISO Certification; Certified Food Scientist (CFS)

  Essential Skills & Traits

  Technical Competencies

  • Food Manufacturing
  • Good Manufacturing Practices (GMP)
  • Good Housekeeping Practices or 5S
  • Hazard Analysis & Critical Control Points (HACCP)
  • Food Protection Managers (CFPMs) or Serv Safe Allergens
  • Quality Management
  • Food Safety
  • Workplace Safety

  Management Competencies

  • Shift Management
  • Leadership Skills (Influential Leadership)
  • People Management Skills (i.e. Interpersonal Skills, Coaching, Training, etc.)
  • Cost Management, Work Management, Efficiencies & Productivity
  • Kaizen/Continuous Improvement

  Essential Traits

  • Self-Motivated (Takes Initiative, Enthusiastic, Wants Challenge)
  • Persistent
  • Analytical & Analyzing Pitfalls
  • Balance of Authoritative & Collaborative
  • Balance of Certain & Open/Reflective
  • Balance of Self-Acceptance & Self-Improvement
  • Effective Enforcing
  • Enlists Cooperation
  • Handling Conflict
  • Pressure Tolerance
  • Flexible Order (Balance of Organize & Flexibility)

  Other Qualifications

  Computer Literacy

  Proficient in MS Applications (MS Word, Excel, PowerPoint)

  Physical Effort/Requirements

  • Stand/walk for the majority 90% of the scheduled work shift
  • Lift, reach, pull, push, grasp & use hands frequently
  • Bend and/or squat down for the majority of shift
  • Climb, stoop and/or kneel rarely
  • Lift up to 50 pounds occasionally
  • Need to see well enough to differentiate product quality parameters, read/compose email, reports & use the computer and be proactive to customers' feedback affecting quality
  • Need to speak & hear well enough to give/receive instructions, feedback & communicate with employees, customers & partners/suppliers
  • Be required to work irregular hours, varying work shifts schedules as necessary

  Work Environment

  • Kitchen/production areas with extreme temperatures
  • Manufacturing plants, warehouse & logistics work areas
  • Store & vendor/supplier plant visits, as necessary
  • Production & Store kitchen equipment
  • Hot & cold temperatures & a wet work area
  • Wet & slippery floors
  • Cleaning chemicals
  • Possible cuts & burns
  • Moderate noise level when working in production, store & suppliers' work environment
  • Tensions & pressures may arise in meeting deadlines & goals
  I need to be careful about the heading hierarchy. The instructions say use

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